Thieboudienne — Senegalese Rice and Fish

Ingredients

• 1kg firm white fish (grouper, snapper, or cod), cut into large pieces
• Stuffing (optional): handful of parsley, 3 garlic cloves, salt — blended to a paste
• 3 tbsp red palm oil (or refined coconut oil)
• 1 large onion, diced
• 4 garlic cloves, minced
• 200g (¾ cup) tomato paste
• 400g crushed tomatoes
• 500g (2½ cups) long grain rice, rinsed
• 2 carrots, halved
• 2 chunks cassava or sweet potato (250g total)
• 1 wedge of cabbage
• Sea salt to taste

Method

1. If using the stuffing, score the fish deeply and press the herb paste into the cuts.
2. Heat the palm oil in a large pot over medium-high heat. Sear the fish for 2-3 minutes per side until lightly coloured. Remove and set aside.
3. In the same pot, fry the onion for 5 minutes. Add the garlic and tomato paste. Cook for 10 minutes, stirring constantly, until the tomato paste deepens to a brick-red colour.
4. Add the crushed tomatoes and 1 litre of water. Bring to a boil.
5. Add the fish, carrots, cassava, and cabbage. Reduce heat to medium-low. Cover and simmer for 25 minutes until the vegetables are tender.
6. Carefully remove all fish and vegetables. Set aside. Measure the remaining broth — you need approximately 750ml for the rice. Add water if needed.
7. Bring the broth to a boil. Add the rinsed rice. Stir once. Reduce heat to very low. Cover tightly and cook for 20 minutes without lifting the lid.
8. To serve: pile the rice on a large platter, arrange the fish and vegetables over and around it.